Mini Crab Cakes with Lemon Aioli

Name: Mini Crab Cakes with Lemon Aioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb lump crab meat; 1/2 cup breadcrumbs; 1/4 cup mayonnaise; 1 egg; 2 tbsp Dijon mustard; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; 1 tsp Worcestershire sauce; Salt and pepper to taste; Oil for frying; 1/2 cup mayonnaise; 2 tbsp lemon juice; 1 tsp lemon zest; 1 garlic clove, minced; Salt to taste

Highlighted under: Global Flavors

When I first made these Mini Crab Cakes with Lemon Aioli, I was amazed at how simple yet flavorful they turned out. Each bite is a delightful combination of sweet crab meat and zesty lemon, making them perfect for impressing guests or enjoying as a quick snack. I love how the crispy exterior gives way to a luscious, tender center packed with herbs and spices. The aioli adds just the right creamy finish, elevating the dish to restaurant-quality perfection. Trust me, once you try these, they’ll become a staple at your gatherings!

Created by

Talia Preston

Last updated on 2026-01-07T13:19:18.878Z

While developing this recipe, I experimented with different types of crab meat and spices. After a few trials, I found that using lump crab meat paired with fresh herbs like parsley and chives creates a texture that’s both hearty and delicate at the same time. I also learned that chilling the mixture before forming the cakes helps them hold together during cooking.

The lemon aioli is an essential complement to these crab cakes. I combined mayonnaise with fresh lemon juice and zest for a bright, citrusy flavor that cuts through the richness of the crab. It’s come together so wonderfully that I often double the batch to have leftovers!

        Why You Will Love This Recipe
        Fresh crab meat delivers a sweet, tender bite
Lemon aioli adds a bright, zesty finish
Quick to prepare, making it an ideal appetizer
Perfect balance of crispy and creamy textures

      

The Importance of Fresh Ingredients

Using fresh lump crab meat is crucial for achieving the sweet and tender bite that defines these mini crab cakes. The flavor of freshly harvested crab is far superior to canned alternatives, as it retains a natural sweetness and a delicate texture. If fresh crab isn't available, opt for pasteurized crab meat from the seafood counter, but avoid those packed in excess liquid, which can lead to soggy cakes.

Incorporating fresh herbs like parsley and chives not only enhances the flavor but also adds a pop of color and freshness. When chopping herbs, aim for a fine consistency to ensure that their flavors infuse evenly throughout the crab mixture, allowing each bite to be fragrant and zesty.

Perfecting Cooking Techniques

To ensure your crab cakes are crispy on the outside and tender on the inside, fry them over medium heat. This allows the exterior to brown nicely while the interior cooks through without drying out. A good test is when they turn a golden brown color with crispy edges, typically taking about 4-5 minutes per side.

If you've formed your crab cakes and they seem too delicate, consider adding an extra tablespoon of breadcrumbs to the mixture. This helps create a better binding agent, ensuring that the cakes don't fall apart during cooking. Also, avoid overcrowding the skillet; fry in batches if necessary to maintain even cooking temperatures.

Storage Tips and Serving Suggestions

These mini crab cakes can be made ahead of time, which is a huge advantage for entertaining. You can prepare the mixture a day in advance, storing it in the refrigerator. Once formed, they can also be frozen for up to three months. To freeze, shape the patties and place them on a parchment-lined baking sheet, freeze until solid, then transfer to an airtight container. Thaw in the refrigerator overnight before cooking.

For serving, pair the delicious crab cakes with a variety of dipping sauces beyond the zesty lemon aioli. Options like a spicy remoulade or a tangy tartar sauce can offer exciting flavor contrasts. I also like to provide some arugula or mixed greens as a fresh accompaniment, adding a nice crunch and a contrasting peppery note.

Ingredients

For the Crab Cakes

1 lb lump crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 egg
2 tbsp Dijon mustard
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tsp Worcestershire sauce
Salt and pepper to taste
Oil for frying

For the Lemon Aioli

1/2 cup mayonnaise
2 tbsp lemon juice
1 tsp lemon zest
1 garlic clove, minced
Salt to taste

Instructions

Prepare the Crab Cake Mixture

In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, chives, Worcestershire sauce, salt, and pepper. Gently mix until evenly combined. Be careful not to break up the crab meat too much.

Chill the Mixture

Cover the mixture and refrigerate for 30 minutes. This will help the crab cakes hold their shape during cooking.

Form the Crab Cakes

After chilling, form the crab mixture into small patties, about 2 inches in diameter.

Cook the Crab Cakes

Heat oil in a skillet over medium heat. Fry each crab cake for about 4-5 minutes on each side or until golden brown. Transfer to a paper towel to drain excess oil.

Make the Lemon Aioli

In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, and salt until smooth and well combined.

Serve

Serve the mini crab cakes warm with a drizzle of the lemon aioli on the side for dipping.

Pro Tips

For an extra twist, consider adding a pinch of cayenne pepper to the crab mixture for a little heat. Also, ensure your crab cakes are not too large to allow for even cooking.

Ingredient Substitutions

If you're looking for a gluten-free option, swap out the breadcrumbs for crushed gluten-free crackers or almond flour. Both alternatives will help bind the crab cakes without compromising on flavor or texture. Just remember to adjust the quantity slightly; start with a smaller amount and add more as needed until the mixture holds together well.

For those avoiding mayonnaise, you can substitute it with Greek yogurt or a vegan mayonnaise. This keeps the crab cakes moist and flavorful while accommodating different dietary needs. You may want to adjust the seasoning slightly, as these alternatives can vary in richness.

Troubleshooting Common Issues

If your crab cakes fall apart during cooking, it’s likely due to not enough binding. Ensure you’re thoroughly mixing the ingredients while being careful not to overly break up the crab. If you have added too many wet ingredients, add a bit more breadcrumb or a sprinkle of flour to firm up the mixture before forming the cakes.

Another common issue is undercooked centers. If the outside of your crab cakes browns too quickly while the inside stays cold, lower the heat slightly to allow for a longer cooking time. Additionally, consider making a test cake first to check the cooking time and make adjustments as necessary.

Questions About Recipes

→ Can I use canned crab meat?

Yes, canned crab meat can work, but be sure to drain it well and pick through for any shell pieces.

→ How do I store leftovers?

Store leftover crab cakes in an airtight container in the refrigerator for up to two days. Reheat in the oven for best texture.

→ Can I freeze the crab cakes?

Yes, you can freeze uncooked crab cakes. Just form them, place on a baking sheet, and freeze until solid. Then transfer to a freezer bag.

→ What can I serve with these crab cakes?

These crab cakes pair beautifully with a side salad, fries, or grilled vegetables for a complete meal.